No Bake Nutella Oreo Cheesecake
User Reviews
5
No Bake Nutella Oreo Cheesecake
Description
This cheesecake begins with a crust made from crushed Oreo cookies mixed with melted butter and a pinch of salt, pressed into a pie pan and chilled to solidify. The filling combines room-temperature cream cheese, mascarpone cheese, and butter whipped together until fluffy and smooth. Powdered sugar and vanilla extract are added, then freshly whipped heavy cream is folded in with Nutella to create a velvety mousse-like filling.
After pouring the filling into the chilled crust, the dessert is spread evenly and refrigerated for about six hours to allow firm setting without baking. The cheesecake's flavor balances the creamy richness of the cheeses and butter with the chocolate-hazelnut notes of the Nutella and the crunchy, slightly bitter Oreo crust.
For serving, optional toppings like Oreo crumbs or fresh fruit can be added just before eating to maintain visual appeal and texture. The recipe emphasizes the importance of room temperature dairy ingredients for smooth mixture and avoiding overmixing the filling to promote proper setting.
Ingredients
- 8 oz cream cheese 225g, at room temperature
- 8 oz mascarpone cheese 225g, at room temperature
- 8 Tablespoons butter at room temperature
- ½ cup heavy whipping cream 120ml
- ½ cup Nutella 148g
- 1 cup powdered sugar 120g
- 2 teaspoons vanilla extract
- 19 oz Oreo cookies 180g package
- oreo cookie crumbs fresh fruit, optional, additional
Instructions
- Start by removing the filling from the cookies and crushing them into a fine crumb. Melt the butter and mix it into the cookie crumbs. Add a pinch of salt.
- Press the Oreo crumb into a pie pan and refrigerate while you make the filling.
- Beat the whipping cream in a small bowl until it forms stiff peaks. Set aside.
- Beat the cream cheese, mascarpone cheese and butter together until smooth and fluffy.
- Whisk the powdered sugar into the cheese mixture, add in the whipping cream and beat again for thirty seconds, or until the cream is completely combined.
- Next, fold in the heavy cream and Nutella and stir until smooth.
- Pour the batter into the pie crust and spread it out evenly.
- Cover and refrigerate for 6 hours before serving.
Notes
- Use a food processor to finely crush Oreo cookies to create a consistent crust texture.
- Ensure cream cheese and mascarpone are at room temperature before mixing for a smooth filling.
- Add toppings such as fresh fruit or chocolate garnishes only before serving to keep them fresh and visually appealing.
- Do not over mix the filling to maintain proper cheesecake setting and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 872 kcal
% Daily Value*
| Calories | 872kcal | 44% |
| Carbohydrates | 79g | 26% |
| Protein | 9g | 18% |
| Fat | 59g | 91% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 80mg | 27% |
| Sodium | 578mg | 24% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 55g | 110% |
| Vitamin A | 1497IU | 30% |
| Calcium | 117mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
